Travelers in the Middle Ages noted the frugality of the poor rural
population of Anatolia, which was content with raw cucumber and melon. They also
mentioned onions and garlic accompanied by bread. The yogurt was excellent, and
the Turks were big eaters of vegetables. Garlic came from the region of Izmit
(Kocaeli) (Nicomedia) and lemons from Chios, Cos, and Mersin (Išel) in Cilicia
(ăukurova). Vinegar was a specialty of the region of Brousse. Olive oil and
olives were from the region of Erdek, Aydincik, and Edremit. Spices were
transported through Egypt from Arabia and the Indies. Venice played an important
role in the importation of spices to the Ottoman Empire and, above all, to
Istanbul.

Tommaso Alberti traveled to Istanbul in 1609 and left some impressions
about the food. The Turks ate lots of bread that was soft and perfect, he wrote.
The soup was served with a sauce made of different fruits, including lemon juice
and sugar, and was followed by meat. One always eats with the hands, Alberti
noted, because the the food is "delicately" cooked and perfect. I think he meant
that many of the foods were meze--that is, finger food. Antipasti and pasta were
not eaten. After the meat, the Turks finished with several tortes, pies filled
with cheese or fruit. Alberti marveled at the kitchen equipment, such as the
huge cauldrons and gold serving platters.